Banana Cream Cupcakes Recipe
User Reviews
5.0
15 reviews
Excellent
Banana Cream Cupcakes Recipe
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These Banana Cream Cupcakes are moist banana cupcakes that are made with ripe bananas and filled with a banana cream cheese frosting. What a delicious treat! These cupcakes are perfect for anyone who loves banana cake. These perfectly portioned banana cupcakes are going to become a family favorite.
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Ingredients
Ingredients for Cupcake Base:
- 4 large eggs separated
- 1/2 Cup butter
- 1 teaspoon vanilla extract or ½ t. vanilla and ½ t. banana extract
- 1-1/2 Cups banana mashed, very ripe bananas
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- ¾ Cup sugar
- 1-1/2 Cup flour all-purpose or cake flour works equally well
Icing and Filling Ingredients:
- 8 ounce cream cheese room temperature
- 4 ounce butter room temperature
- 1 teaspoon banana extract can substitute vanilla extract if desired
- 4 Cup powdered sugar
Instructions
- Preheat oven to 350 degrees
- Line 24 count cupcake pan with paper liners
- Cream butter with electric mixer on medium speed until fluffy
- Add egg yolks, one at a time, mixing after each addition
- Add bananas and extract/extracts and mix well
- Whip egg whites until stiff peaks form.
- Fold ½ of whipped egg whites into wet mixture.
- Combine dry ingredients in a separate bowl.
- Add dry ingredients to wet ingredients and mix until blended.
- Add remaining ½ whipped egg whites and fold in.
- Bake on center rack of oven for approximately 12 minutes or until a toothpick inserted in center comes out clean (or at least mostly clean)
- Remove from oven to a wire rack and cool completely.
Instructions for Icing:
- Beat cream cheese until light and fluffy
- Beat in butter and extract
- Add powdered sugar, a small amount at a time, continuing to mix until thoroughly combined
- Remove core from center of each cupcake, using an apple corer or small spoon, going about 2/3 of the way to the bottom of the cupcakes.
- Spoon or pipe icing into the hole in center of each cupcake
- Spread icing on tops of each cupcake or pipe on. I used a Wilton #1M. #2A works well also.
- Leftover cupcakes should be stored in refrigerator.
Nutrition Information
Show Details
Calories
226kcal
(11%)
Carbohydrates
30g
(10%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
57mg
(19%)
Sodium
125mg
(5%)
Potassium
73mg
(2%)
Fiber
0.2g
(1%)
Sugar
27g
(54%)
Vitamin A
405IU
(8%)
Vitamin C
0.3mg
(0%)
Calcium
31mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 125mg | 5% |
| Potassium | 73mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 27g | 54% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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